Seafood and sausage gumbo

1 Servings

Ingredients

Quantity Ingredient
1 gallon Boiling water
½ pint Cold roux
1 pint Onions; chopped
½ pint Celery; chopped
½ pint Parsley; chopped
½ pint Bell pepper; chopped
1½ pounds Smoked sausage; ground or sliced
4 pounds Shrimp; peeled
1 pounds Crabmeat
1 pint Oysters
2 pints Oyster water
Salt and pepper to taste
Cayenne pepper to taste
Tabasco sauce to taste
File to taste
3 cups Rice; cooked

Directions

If roux is hot, dissolve in cold water. Boil for approximately ½ hour and then add onions, celery, parsley and bell pepper and boil for an additional ½ hour. Add sausage, shrimp, crabmeat, oysters and oyster water. Add seasonings. Boil for an additional hour at a low boil, turn off heat and let stand for approximately 5 minutes. Skim excess fat and add file, if desired, and serve over cooked rice. Makes 2 gallons. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: John Noel Posted to MC-Recipe Digest V1 #200 Date: Thu, 15 Aug 1996 06:07:27 -0400 From: billspa@... (Bill Spalding)

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